Risotto Primavera

Name: Risotto Primavera
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup arborio rice; 4 cups vegetable broth, warm; 2 tbsp olive oil; 1 onion, finely diced; 2 garlic cloves, minced; 8 spears asparagus, chopped; 1/2 cup fresh or frozen peas; 1 zucchini, diced; 1/2 cup dry white wine; 1/2 cup Parmesan cheese, grated; 2 tbsp unsalted butter; 1 tsp lemon zest; to taste salt; to taste black pepper, freshly ground

A creamy vegetable-packed risotto highlighting seasonal spring vegetables in a rich Parmesan broth. Perfect for a satisfying yet elegant lunch.

40 minMediumServes 4420 cal/serving

ItalianLunchStovetopVegetarianHigh FiberLow CarbCorn-Free

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Ingredients

1 cup arborio rice
4 cups vegetable broth, warm
2 tbsp olive oil
1 onion, finely diced
2 garlic cloves, minced
8 spears asparagus, chopped
1/2 cup fresh or frozen peas
1 zucchini, diced
1/2 cup dry white wine
1/2 cup Parmesan cheese, grated
2 tbsp unsalted butter
1 tsp lemon zest
to taste salt
to taste black pepper, freshly ground

Instructions

1

Heat 4 cups warm vegetable broth in a saucepan and keep warm over low heat.
2

In a large skillet or pot, heat 2 tbsp olive oil over medium heat. Add 1 finely diced onion and cook until translucent, about 3-4 minutes.
3

Add 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.
4

Add 1 cup arborio rice to the pot and stir for 1-2 minutes until the grains are coated with oil and slightly translucent around the edges.
5

Pour in 1/2 cup dry white wine and stir until almost completely absorbed.
6

Begin adding the warm broth one ladle at a time (about 1/2 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding more. This process takes about 18-20 minutes total.
7

When the rice is about halfway cooked (after about 10 minutes), add 8 spears chopped asparagus and 1 diced zucchini.
8

When the rice is nearly done (al dente with a slight bite), add 1/2 cup fresh or frozen peas and cook for 2 more minutes.
9

Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and 1 tsp lemon zest.
10

Season with to taste salt and to taste freshly ground black pepper. Let stand for 2 minutes before serving.

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Questions

What is Risotto Primavera?

A creamy vegetable-packed risotto highlighting seasonal spring vegetables in a rich Parmesan broth. Perfect for a satisfying yet elegant lunch. This reference files it under Italian lunch: made on the stovetop, rated medium and about 40 minutes start to finish.

How much time should I plan for Risotto Primavera?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 6 (20 minutes): "This process takes about 18-20 minutes total."

How do I know when Risotto Primavera is done?

Go by the cues in the method rather than the clock. Step 4: cook until the grains are coated with oil and slightly translucent around the edges.

Is there a substitute for arborio rice in Risotto Primavera?

The entry for Risotto Primavera calls for 1 cup arborio rice. In its place: Any short-grain rice, such as sushi rice, still releases enough starch. Long-grain rice will not give a creamy result.

Is Risotto Primavera low-carb?

A serving of Risotto Primavera carries 18 g of carbohydrate, 6 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

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